Betty Crocker Whipped Whip Cream Frosting vs. Betty Crocker White Cheddar Potato Casserole
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Betty Crocker White Cheddar Potato Casserole has the most protein of the foods compared, at 7.4 g per 100g.
| Nutrient | Betty Crocker Whipped Whip Cream… | Betty Crocker White Cheddar Potato… |
|---|---|---|
| Protein | 0.04 G | 7.4 G |
| Total lipid (fat) | 23.4 G | 1.9 G |
| Carbohydrate, by difference | 60.9 G | 77.8 G |
| Energy | 426 KCAL | - |
| Total Sugars | 57.1 G | 3.7 G |
| Fiber, total dietary | 0.2 G | 3.7 G |
| Calcium, Ca | 1 MG | 0 MG |
| Iron, Fe | 0.04 MG | 1.3 MG |
| Potassium, K | 35 MG | 1333 MG |
| Sodium, Na | 107 MG | 1481 MG |
| Sugars, added | 57.1 G | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0.13 G | 0 G |
| Fatty acids, total saturated | 12.9 G | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.